Recipe by Cactus Kim's Kitchen
"A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these."
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1 1/4 cups
whole wheat flour
1 1/2 teaspoons
1 1/2 teaspoons
packed brown sugar
Quite moist and delicious. I halved the recipe and got 8 BIG muffins, could have probably squeezed a dozen out of the batter if I made them smaller. Used mini chocolate chips. Nice flavor!
Twelve big, beautiful muffins; but, tastewise, didn't impress.
The kids can't get enough. Quick and easy.
really good, cut recipe in half and made 26 mini muffins, used mini choc chips. Used about 1 cup canned pumpkin that was left over.
Very pretty, taste was ok.
I added 1 1/2 chocolate chips to enhance the sweetness. They turned out great! Not too chocolaty or sweet!
I used non-fat milk instead of soy milk and they came out great.
Easy to make, satisfying. I will say it wasn't as sweet as I happen to prefer...if it weren't for the chocolate chips this would not be worth the calories for me. I'm glad I tried it though
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chocolate Chip Muffins
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 70
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